NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp avocado oil

1 cup broccoli florets

1 cup bell pepper strips

0.5 cup sliced carrots

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a large bowl, toss the broccoli florets, bell pepper strips, and sliced carrots with half of the avocado oil, half of the garlic powder, half of the onion powder, and a pinch of salt and pepper.

• 3

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 18-20 minutes until tender and slightly charred.

• 4

  While the vegetables roast, season the chicken breast on both sides with the remaining garlic powder, onion powder, dried oregano, sea salt, and black pepper.

• 5

  Heat the remaining avocado oil in a cast-iron or stainless steel skillet over medium-high heat.

• 6

  Place the chicken in the hot skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  Remove the chicken from the pan and let it rest for 3 minutes before slicing.

• 8

  Drizzle the roasted vegetables and chicken with fresh lemon juice before serving.